Black olive tapenade with sun blush tomatoes

This recipe is a great accompaniment to grilled meats or fish or you can serve it with cold meats and cheeses or even simply spread it on crusty bread. I like the combination of the salty olives and the sweetness of the tomatoes. This recipe has gone through several iterations where I've made it with black olives, green olives and then kalamata olives which I thought worked best as they have a smooth clean taste to them.

150g kalamata olives pit removed75g sun blush tomatoes5 anchoviesHalf clove garlic grated15g fresh flat leaf parsley10g capers5ml lemon juice10ml olive oilMy preferred way of making this is to finely chop all olives, tomatoes, anchovies, garlic, capers and parsley individually and then mix them all together on the chopping board and chop againPlace them all in a bowl and add the lemon juice and olive oil and mix through, allow to infuse for a few hoursFor those of you who don't fancy all the chopping, feel free to use a food processor to chop the olives, tomatoes, anchovies, garlic, capers and parsleyThen tip the ingredients into a bowl and then mix in the olive oil and lemon juice